Author Notes
This recipe is inspired by a former cook I worked with in Southern California. It was a soup his grandmother frequently made for him as a child. He made the soup for us, the other cooks, for our staff meal. I have never forgotten the flavors of his soup. Although I adapted the recipe somewhat, this soup is really an homage to family cooking and the memories expressed in the flavors. —farmcookkauai
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Ingredients
- The Meatballs
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1 pound
Ground beef or lamb
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1/4 cup
scallion diced
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1 tablespoon
Garlic minced
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1/4 cup
Fresh mint chopped
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1/2 teaspoon
Salt
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1/2 teaspoon
Black pepper
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1
Egg
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1/2 cup
Breadcrumbs
- The Soup
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1
Yellow onion diced
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2
Carrots diced
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2
Celery diced
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4 cups
Local winter squash cubed (kabocha or butternut)
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1/3 cup
Fresh Parsley chopped
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1/3 cup
FreshTarragon chopped
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1/3 cup
Fresh Oregano chopped
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4
Garlic cloves minced
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2 cups
Tomatillo or Tomatoes chopped
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2
Chile Pepper minced
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8 cups
Vegetable Stock
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1 pound
Green Beans trimmed
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1 tablespoon
Salt
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2 teaspoons
Black Pepper
Directions
- The Meatballs
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Add garlic, mint, scallion and salt and pepper to ground meat.
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Add whisked egg and breadcrumbs to meat mix.
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Incorporate well with hands and form meat mix into 1 inch meat balls. Set aside.
- The Soup
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Saute onions with salt and pepper in olive oil til soft.
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Add celery, carrots and squash and saute until coated.
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Add garlic and chile and saute a few minutes.
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Add fresh herbs and incorporate. Reserve a tablespoon of each herb for garnish.
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Add tomatillos or tomatoes and saute until well incorporated.
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Add stock and bring to a boil. Reduce to medium heat and cook 5-10 minutes.
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Gently add meatballs and green beans and simmer 20 minutes.
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Adjust salt and pepper to taste and garnish with fresh herbs.
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